Grilled Crab Cakes

Using fresh or canned crab these grilled crab cakes are easy to make and fun to cook outdoors whether it is in your backyard or out camping. To make these truly special, you can use fresh-caught crab. 

Crab cakes are a favorite for many folks and can be served as an appetizer or main dish. They can be served with a side of vegetables or salad, and even eaten in a sandwich.

These crab cakes have been cooked on the grate side of the GrillGrates but you can also flip them to give a flat top griddle effect. Alternatively, they can also be cooked in a skillet.

Swipe to see all photos

Carefully shape the crab cakes for the grill, making them slightly thicker than normal so they don’t fall apart on the GrillGrates.

To cook the crab cakes all the way through they are turned about 80 degrees so the heat is still cooking but the grill lines don’t become burn lines.

The crab cakes should be chilled if there is an extended time between making and cooking, otherwise they are prone to falling apart.

The crab cakes can be served with a side of vegetables or salad.

Grilled Crab Cakes Recipe

Michael Dellaporta

1

reviews

This recipe is for brand affiliate Grillgrates.

Using fresh or canned crab these Grilled Crab Cakes are easy to make and fun to cook outdoors whether in your backyard or out camping.

PrintReview

Preparation 25 minutes minutes

Cook 15 minutes minutes

Ready in 40 minutes minutes

Servings 8 Servings

CourseMain Dish

InfluenceGlobal

DifficultySeasoned

MethodGrill

PrintReview

Ingredients

• 1 pound lump crab meat
• 1 cup Panko breadcrumbs
• 1 tablespoon Dijon mustard
• 1 tablespoon mayonnaise
• 1/2 tablespoon hot sauce
• 1/2 tablespoon Cajun seasoning
• 1 large egg, beaten
• 1 tablespoon minced red onions or shallots
• 2 tablespoons vegetable oil, for grilling

Equipment

• GrillGrates

Directions

• Preheat the grill to 400 degrees F (205 degrees C).
• Flake the crabmeat into a large bowl. Add the breadcrumbs, mustard, mayonnaise, hot sauce, Cajun seasoning, egg, and onions. Mix well, but be careful not to overwork the cakes.
• Divide the mixture into 8 balls. Flatten each one into a cake.
• Lightly brush the cakes with the oil.
• Place the cakes on the preheated grill and cook for 3 minutes. Carefully lift and twist each cake to get a diamond-shaped sear. Cook for 2 additional minutes.
• Flip the cakes and cook for 4 to 5 minutes on the other side.
• Remove from the grill to a serving platter and serve immediately.

Nutritional Information

Calories: 130kcalCarbohydrates: 6gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 45mgSodium: 590mgPotassium: 156mgFiber: 1gSugar: 1gVitamin A: 263IUVitamin C: 5mgCalcium: 46mgIron: 1mg

More Crab Recipes

Camp Cooking

Dungeness Crab Cocktail

After a hot day crabbing, this refreshing Dungeness Crab Cocktail is a quick and easy appetizer or light dinner. A…

by Pro Escobedo

Skillet

Skillet Crab Dip

This is a warm skillet crab dip which is a great recipe to snack on around the campfire or introduction…

by Pro Escobedo

Camp Cooking

Foil Baked Crab Legs

Whether you caught the crab yourself or bought it at a market, these foil-baked crab legs are a perfect way…

by Saffron Hodgson